Pesto
is just about the easiest thing to make if you have a food processor – dump all
of the ingredients in the bowl, hit pulse for a couple minutes and VIOLA! Done!
Yet… for some reason, I don’t make it more often. I think it’s because, until recently, basil
in bulk was pricey and hard to find.
Pesto was something my mom used to make – I don’t remember having it,
but I know she loved it (I don’t think I was a fan when I was younger… but
those taste buds of mine have matured a bit).
Now I love it too! Until such time
as our new basil plants get a little bigger, Market Basket helps me out by
selling a big bag of basil and it’s not that expensive.
- ½ cup pine nuts
- 3-4 cloves garlic
- 3 cups fresh basil leaves, packed
- ½ cup freshly grated Parmesan
- ½ cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
DIRECTIONS
- In a food processor or blender, blend together basil, nuts, garlic, and cheese.
- Pour in oil slowly while still mixing, and then add in salt and pepper.
- Scrape down the sides and pulse once more to make sure it's well-blended.
Adapted from Gimme Some Oven Blog
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